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Guillaume KaczmarBorn and bred in France, Guillaume was raised on a totally organic diet so no surprise that he was keen to continue the tradition of biodynamic, organic and natural wines at L’Ortolan.

Guillaume’s interest in wine was first kindled when he worked as a tour guide in Pauillac while taking his degree in Tourism studies. The Château Lynch-Bages winery produces some of the finest and most expensive Claret in Bordeaux.

One of the best experiences of Guillaume’s life followed next as he took a year out to travel to New Zealand to go ‘woofing’ – working on organic farms. His rich experience included a post in the South Island in a stunning vineyard fed by a glacial lake facing the Alps producing some of the leading New Zealand Pinot Noir and Chardonnay.

Guillaume returned to France to study wine in Sommelier School, gaining a National Diploma. Then a further 6 months of study at the International School of Wine where he graduated as top of the class.

He decided to follow a career in the hospitality industry in a role where he is able to try wine every day.

 

‘There are so many factors that make wine unique – the climate, region, grapes – you never stop learning’.

 

‘Les Sources de Caudalie’ hotel and spa in the Pessac Leognan wine making region was Guillaume’s next post, as Sommelier in the fabulous Michelin starred restaurant. In addition to Château Smith Haut Lafitte produced in the famous family owned winery, they also produce a range of world class  beauty products made from the crushed grape skins.

Guillaume was interested in moving to England to immerse himself in the new wine culture where the market is wide open with wines from all over the world easily available.

After an enjoyable and challenging year at two Michelin starred Whatley Manor Guillaume joined us as Head Sommelier earlier this year.

Guillaume has already made his mark at L’Ortolan delighting guests with his wine recommendations and introducing a new house Champagne, Charles Heidsieck.  Going forward he plans to  …

Continue to champion biodynamic, organic and natural wines with a good selection of unusual wines as well as more familiar names. Provide the highest standard of wine service with the main focus being pairing wines with the fabulous menus at L’Ortolan’.

 

To contact Guillaume:

Email: guillaume.kaczmar@lortolan.com

Telephone: 0118 988 8500

twitter @kaczmarkaczmar

 

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Real Wine Month is celebrated nationally during May highlighting organic, biodynamic and natural wines made by artisan growers and winemakers. And we will be taking the opportunity to showcase our diverse and renowned natural wine list.

Throughout May our Sommelier, Craig, will serve guests a variety of natural wines by the glass, introducing them to their quirky, complex, and lighter textures. Craig has worked closely with Head Chef Nick to pair natural wines from France, Italy and Greece with the L’Ortolan Menu.


We asked Craig what makes wine ‘natural’?

In the past all wines were ‘Natural Style’ and it wasn’t until the advent of modern wine making methods that this style of wine fell out of favour. The largest benefit of modern wines is how they end up preserved in the bottle, allowing some to age for decades and still be drinkable. Natural wines on the other hand are best drunk young. There is now a surge of wines makers returning to these roots, in an elusive marriage of excellence meets ethics.

A natural wine is about what you leave in rather than take away. A crystal clear looking wine has been through a rigorous purification and clarification process, whereas natural wine will often be cloudy and more intense in colour.

There are two methods of farming ‘natural wine’; Organic wine is farmed without the use of chemical fertilisers or pesticides. The farming of Biodynamic wine also eliminates all chemical pesticides and fertilisers but the main focus is based on planting, pruning and harvesting crops by the phases of the moon.

One of the natural wines we’ll be pairing with the L’Ortolan menu is the Pinot Noir ‘Vinifie Sans Soufre’, Pierre Frick from Alsace, France, it’s a light style biodynamic red that has a diverse and adaptable flavour to suit a range of courses.  This Pinot Noir is made without the use of sulphites at any stage allowing the red berry and red cherry characters to retain a classic wild structure.


Dine with us during May
to experience a selection of our natural wines, and don’t forget to ask Craig more about the estates and regions of these lesser known wines.

Events for your Diary

The Real Wine Fair 20th – 22nd May 2012 (Consumer day Sunday 20th May 10am to 6pm) – http://therealwinefair.com/

RAW – The Artisan Wine Fair 20th -21st May 2012 (Consumer day Sunday 20th May 10 am to 6 pm) – http://www.rawfair.com/

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